This is my favorite homemade cornbread recipe! It is so moist thanks to a little oil combined with the batter and more sweet thanks to some sugar and honey. No more dry cornbread! This skillet cornbread is baked in a warm cast-iron skillet for that special crispy edge.
This honey cornbread recipe is hearty and strong. It’s simple with plenty of cornmeal, yet tender and moist. Sweet, buttery cornbread that’s baked in the cast iron for a soft inside and a slightly crispy golden exterior.

Sweet Cornbread is one of the limited golden joys in life. I’m a lover for a great sweet cornbread recipe, and apparently, so is the rest of my family. We break out homemade cornbread whenever we have an excuse to have it.

Only the sweet aroma of honey and cornmeal wafting everywhere in the kitchen and home is sufficient to tempt everyone’s taste buds.

The view and smell of freshly baked honey cornbread make everyone racing to the dinner table, and I don’t have to ring that dinner bell more than once.

In truth, they’re usually tasting sweet pinches of honey cornbread before they even sit down at the table.

Ingredients

1 cup flour, spooned and leveled
3/4 cup yellow cornmeal
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
3 teaspoons baking powder (1 teaspoon for 8×8 pan, SEE NOTE)
1/2 cup (1 stick) butter
1/4 cup vegetable oil
1 cup granulated sugar
1/3 cup honey
2 large eggs
1 and 1/4 cups buttermilk

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Instructions

1/ Preheat the oven to 375 degrees. Set your 9-inch cast-iron skillet in your oven while the oven preheats.
2/ In a small mixing pot, mix 1 cup flour, 3/4 cup yellow cornmeal, 1/2 teaspoon kosher salt, 1/2 teaspoon baking soda, and 2 teaspoons baking powder. (Use 1 teaspoon baking powder if using a square pot.)
3/ Slice off about 1/2 tablespoon of your 1/2 cup (1 stick) of butter and set apart(you will grease the pan with it soon).

4/ Melt the butter in a wide bowl in the microwave.
5/ Join 1/4 cup oil, 1 cup of sugar, and 1/3 cup honey to the wide bowl with the melted butter. Mix well until combined.
6/ Join 2 eggs and 1 and 1/4 cups buttermilk. Whisk till fully incorporated.
7/ Utilize a wood spoon or spatula to mix the dry ingredients into the wet ingredients (then dry out the dry bowl and put it back in your cupboard!) DO NOT over mix! Make sure the dry ingredients are completely incorporated but don’t worry if there are a few parts.
8/ Remove the cast-iron skillet from your oven and shut the door. Grease the bottom and surfaces with the remaining half tablespoon butter. I use a butter knife. If it melts too fast, utilize a pastry brush to spread it around.
9/ Pour the batter into the hot pan and soften out the top.

10/ Use warm pads to put the skillet back in your oven. Bake at 375 for 28-32 minutes. The cornbread is prepared when a toothpick inserted in the center comes out with no wet batter on it. You can shake the skillet a little, and if is at all shaky, leave it in a few more minutes. The head should be golden brown and the edges should pull away from the edges of the pan.

11/ Remove from the oven and let cool for 6-10 minutes before slicing and serving. This is great served right away so the edges are excellent and crispy! Top with butter and honey.
12/ Store the cornbread tightly covered on the counter for up to 4 days. If you made it in a cast-iron pan, transfer the cornbread from the cast iron once cool, and save in a sealed container (otherwise it will start to taste all irony. no thanks.)

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